Frozen Ice Hands

To turn your punch into a ghoulish presentation, float severed “hands” in the punch bowl. Make them by filling clear plastic kitchen gloves or vinyl gloves (obviously not powdered) with grape juice. A drop of purple food coloring will provide a deeper contrast to the punch. Tie the gloved hand with the kind of knot you would use to tie a balloon and pull it tight against the juice filled gloves. You can also secure tightly with a rubber band. Place on a sheet pan. Freeze hard.

To remove hands, cut below the knot and carefully peel back plastic or vinyl. When you get down to the fingers, be careful not to break them off (although floating fingers work, too). With sharp pointed scissors cut along fingers carefully removing glove. Place in punch just before serving. They will float as they are lighter than the liquid.

More Halloween Party Ideas from Victor:

A few years ago I won first prize for best costume at a Halloween party. I was a pirate fashioned after a famous movie character that year. Not really me, dressing up at costume parties and such. But there I was, eyeliner and all, holding a gift basket as my prize, filled with fruit, cookies and candy. It was fun. The real highlight for me, however, was the food served at the party. Not only delicious, but very inventive. It’s like that with Halloween get-togethers. Folks unleash their creativity, and craft ghoulishly delectable appetizers and treats to accompany the décor of the evening.

A Halloween themed menu is so easy it’s scary. A no brainer, so to speak. Just a few tricks of the trade can turn your party fare into the most awful – and luscious – looking display you could hope for. Of course, you need to horridly set the stage. Along with lots of store bought decorations, old tree twigs, branches, dead leaves and moss can be strewn across the serving table. Tarnished silver candlesticks, serving dishes and trays will add a haunted house appearance. Distressed dolls can help set the mood, too. And don’t forget the lighting. Keep it low, with just table lamps and floor lamps. Candles are good too, if they are kept safely out of the traffic flow.

Now, how about some terribly terrifying food ideas. Edible body parts seemed to be all the rage at the frightening fetes I’ve attended. Eyeballs, for instance, can be made from hard boiled eggs, halved and deviled, with green pimento stuffed olives for the pupils and sliced black olives for the lashes. A red food dye will assist in creating a blood-shot look for the whites of the eggs. Pimento stuffed olives are also effective when stuck onto meatballs. Eyeballs can also be made from sliced carrot rounds, flavored cream cheese and black olives.

Severed Fingers are fun too. Cut mozzarella string cheese to finger length, and then cut down the length to half. Make a trench for the finger nail and carve grooves for upper finger joints. Add imperfect fingernails made of green and red pepper into the trenches and there you have it. That’s what I call finger food!

Tongues carved from sliced bologna are best when curled and protruding from sandwiches or tomatoes stuffed with tuna salad. As for brains, used sliced avocado with just a thin layer of sour cream for that extra gooey effect. Add an onion dip mix to the sour cream for an even tastier experience. Serve using a carved out and decorated squash or gourd as the head.

Moving away from body parts, let’s talk bugs. Edible, of course. Spiders can be assembled from sandwich cookies, with pretzels for legs and raisins for eyes. You may use cream cheese to adhere the pretzels and raisins. Or you can utilize a small peach for the body. Or match a meatball with Chinese noodles or thin string beans for legs, with olives for eyes. Worms can be carved from curled bologna slices and jumbled into tomato soup or onto a bun, open faced. For a sweet beverage, you can pick up “gummy” worm candies. Use them, or gummy bugs, frozen into ice cubes for fun soda or cold drinks. Speaking of beverages, a refreshing punch is always in order. Check out Phyllis’ recipe above, and note the “frozen hand” she adds as an extra frightening touch.

Now, all this nightmare fare may be a supplement to your more hearty offerings. In fact, you can use any of the above suggestions to garnish cold cut and sandwich platters, as well as salads and cooked entrees. The point is, Halloween is about getting a good fright, all in good fun. Just a few twists on your usual dishes will add smiles, and maybe even a few howls to your evening’s festivities.

In case you’re already thinking about warding off the winter blues, I bring you the inimitable fragrant and hearty French onion soup. What could better warm your innards than a hot steaming crock of this soul warming ambrosia? Just imagine the creamy melted cheese spilling over the rim of the crock, the crunchy round of French bread underneath and the oniony aroma filling your nostrils.

Now it’s only fair to tell you up front that it does take a bit of time to achieve this luscious result. I obviously think it’s worth it. If you want the real thing, prepare to spend a little time in the kitchen keeping an eye on it and stirring from time to time. You can make other preparations at the same time, but don’t leave the kitchen for too long.

Ingredients

3 strips bacon

½ stick butter (4 oz.)

3 lbs. yellow onions, peeled and sliced thin

1 t salt*

½ t freshly ground black pepper

2 t sugar

2 cloves garlic, minced

1 T flour

4 cups chicken stock, homemade or canned*

4 cups water

1 cup dry white wine

½ cup Cognac or brandy

1 T balsamic vinegar

Sprig of fresh thyme

1 Mediterranean bay leaf

Sprig of parsley

1 t Worcestershire sauce

½ t hot pepper sauce

6 slices dry French baguette slices, toasted

1 lb. Gruyere cheese, coarsely grated

Procedure

In a large Dutch oven, sauté bacon over low heat until crisp. Remove bacon strips and add butter to bacon fat. Add the onions and cook slowly about 10 minutes. Stir in the salt, pepper, and sugar and increase the heat to medium. Stir mixture from time to time until the onions turn to a deep amber color, about 90 minutes. If they begin to stick to the bottom of the pot, stir in a little water or white wine. Add garlic.

Sprinkle on flour, stir and cook for 3 minutes. Remove from heat and add stock, slowly stirring in the first 2 cups and then adding the rest of the stock and water. Bring to a simmer and add wine, Cognac, and vinegar. Tuck in thyme, bay leaf and parsley tied in a bouquet garni of washed cheesecloth. Add Worcestershire sauce, hot pepper sauce and simmer for 30 minutes

Remove bouquet garni and taste for seasoning. Add salt if necessary. Fill 6 ovenproof crocks, place toasted baguette slices on top and sprinkle generously with cheese. Set crocks on a metal cookie sheet and place under broiler until cheese is melted. Makes 6 servings.

I love this time of year. The brisk air hints at cozy evenings on the sofa, and something warm on the dinner table. Like soup.

Ham and Lentils with White Beans

Not the chilled gazpacho you enjoyed in July. I’m talking about the rich, gratifying warmth only a bowl of soup can bring as we enter the colder months. It’s amazing what a satisfying dinner soup can make, especially when served with crusty bread and a salad. Extremely nourishing. Economical, too. I just can’t say enough about it.

Chicken Soup

Growing up, I was treated to an amazing variety of soups. That’s just it about soups. There’s almost no end to the array of recipes for them. Of course, a good chicken soup is always the perfect place to begin. Recipes vary, but they always start with a plump, fresh chicken. Then you build…carrots, onions, celery, potatoes. Almost always present in American versions, with noodles or rice, of course. Add dill and parsnips if you’re going for a Jewish take. And don’t forget to serve with matzo balls or kreplach. Feeling Italian? Add canned plum tomatoes, parsley and a chunk of parmesan rind (it won’t melt as you simmer…promise!) When serving, add some pastina (small pastas like ditalini are perfect) and sprinkle with grated parmesan. Really good for what ails you.

Pasta E Fagiole

Beef soup is outstanding, as well. I use short ribs. After enjoying the soup with noodles, I like to serve the ribs and potatoes (I leave them whole) with a side of salad. The meat falls off the bone and has an indescribable sweetness. A complete meal, for sure. You can also add barley to your beef soup, if you want something that really sticks to your ribs.

Da Vinci Wedding Soup

Vegetable soups really lend themselves to the economical chef. They’re also extremely nutritious. Varied, too. That’s to say that you can take almost any veggie combination and turn it into a satisfying bowl of steaming goodness. Start with a good minestrone, brimming with fresh peas, carrots, onions, beans, tomatoes, potatoes…you name it. Throw in a hand-full of pastina and you’ve got the consummate vegetable soup. I particularly like bean soups. From complex Cuban black bean to hearty Italian bean (pasta e fagioli) to smoky lentil or pea soups (the ham bone does the trick). All outstanding, I think. I also enjoy pureed soups. Potatoes and leaks form a good team in this arena. So do carrots and ginger. Add a touch of heavy cream if you’re daring enough. And speaking of cream, who doesn’t love a substantial bowl of New England clam chowder? I mean, really…does it get any better than that?

Tuscan Bean Soup

Now I couldn’t possibly mention every type of soup there is out there. I mean, I haven’t even touched upon Chinese wonton or Japanese miso. I just love them all. However, if I had to choose my all time favorite, I’d have to go with French onion soup. I’ve tasted so many – homemade as well as restaurant prepared. Some using roasted beef bones for the broth. Others depending on the caramelization of onions for the rich, brown color and depth of flavor. Doesn’t matter to me. They’re all exceptional. I believe the cheese is what really gets to me, though. Gooey, slightly browned. I especially love the bits that get stuck on the side of the crock. And what about the surprise within…a crusty (not so soggy, if it’s done correctly) piece of French bread. If that’s not a meal, I don’t know what is.

Chilly out tonight? Fill the pot with water or chicken stock and start simmering your own homemade soup. Plan ahead and shop for the ingredients. Or see what you have in the fridge and cupboard. Leftovers are allowed, you know. I mean, use the carcass of last night’s roasted chicken as a base, and create from there. So when the weather calls for soup, you’ll be prepared to answer with a wholesome bowl that will do you good. I think you’ll sleep better that night, too.

Looking for a stunning dessert to top off your Fourth of July cookout? What could be more patriotic than these starry mini berry tarts? Raspberries and blueberries bursting under flaky pastry and adorned with freshly whipped cream assure a grand finale to your celebration.

Equipment needed: six 5-inch tart pans with removable bottoms

6-inch round cookie cutter

1 ½-inch star-shaped cookie cutter

Fluted pastry wheel

Ingredients:

Tart dough (Make two recipes; don’t double recipe):

2 cups all-purpose flour

1/2 t salt

1 T sugar

8 oz. (one stick) unsalted butter, cut in 1 T pieces

4 oz. vegetable shortening, in 1 T pieces

1 yolk from an extra large egg

4 T ice water (approx.)

Raspberry filling

Mix together:

1 pint fresh raspberries

¼ cup sugar

2 T Chambord (raspberry liqueur) optional

2 t freshly squeezed lemon juice

2 T cornstarch

Blueberry filling

Mix together:

1 pint fresh blueberries

¼ cup sugar

2 t freshly squeezed lemon juice

½ t ground cinnamon

1/8 t freshly ground nutmeg

2 T cornstarch

2 T butter

Milk for brushing tarts

Raw sugar for sprinkling tarts

Whipped cream

Procedure:

Place flour in the workbowl of a food processor with metal blade. Add salt and sugar and pulse to mix. Add butter and vegetable shortening. Mix using a few quick pulses. You should still see bits of better and shortening. Add egg yolk. Pulse again for one second. Add 3 T ice water around top of dough. Pulse briefly. Continue to add just enough water to allow dough to hold together when pressed between fingers. This is the crucial step. If the dough is too dry it will crumble when you try to roll it out. If you add too much water, the baked crust will not be light and flaky. You should still see tiny bits of butter. Don’t let a ball form.

Dump dough onto a sheet of plastic wrap, form into a disk and refrigerate for an hour or more.

Roll out pastry dough, one disk at a time, to 1/8 inch thickness. Cut out six circles. Press into tart pans and, using your thumb, press up against inside rims. Place in refrigerator while proceeding. Cut out the number of stars you want for decoration with the star-shaped cookie cutter. These are baked separately from tarts. Brush with milk and sprinkle with raw sugar. Place on a cookie sheet and bake at 350 degrees until golden brown, about 10 minutes. Set aside to cool.

Cut a few ½-inch strips of pastry dough with a fluted pastry wheel to use for decoration.

Take tart shells out of refrigerator and fill with berry fillings. You can fill a shell with one filling or two fillings side by side. Dot with bits of butter. Decorate half of tarts with pastry strips arranged in a parallel fashion.. Brush strips with milk and sprinkle with sugar. Set tart tins on an aluminum foil-covered cookie sheet and place in a 375 degree oven for about 45 minutes until crusts are lightly browned and berry filling is bubbling. Arrange the baked star cutouts decoratively on tarts. Remove tins. Top with a dollop of freshly whipped cream.

Weather plays an integral role in working with chocolate as every candy maker knows. And I should know, too. Seems like such a simple thing, dipping strawberries in melted chocolate, and it is if you’re not working in a warm moist kitchen. Who knew that early May would bring such a record-breaking hot humid day? But there I was determined to made a little surprise gift for a few of my friends for Mother’s Day.

To get the down side out of the way, the chocolates won’t set up. You’ll have to make space in the fridge. Then, when you box and deliver them, you have to move fast. Tell your friends to refrigerate them and eat them soon. They don’t hold up well.

The up side is, of course, they’re utterly delicious and impressive, especially if you find long stemmed strawberries perfectly ripe and use a high quality chocolate. I used Ghirardelli semi-sweet chips. Finely chopped bulk chocolate works even better.

Now these gorgeous strawberries have to be washed! There’s the rub. How do you gently wash a strawberry and get it completely dry which you must in order to dip them without messing up your chocolate? This is my aha moment. Dip the strawberries shaking very gently in cold water, lay them out on a clean towel, pat dry (which won’t be dry enough) and then, using a hair blow dryer on a low setting and no heat , dry those babies to the bone. That’s the trick and remember where you heard it.

For 12 huge strawberries, I melted one pound of chocolate in the top of a double boiler, over simmering water, but not touching it. I “seeded” the chocolate, adding more pieces to cool it down to a good coating consistency. A little corn syrup can add glossiness. If it needs thinning out, add a little cooking oil and stir, stir, stir.

Just hold the strawberries by their stems and spoon the chocolate on letting any excess drip off. Otherwise, you’ll have “feet”. Lay them down on a silpat sheet or parchment paper on a cookie sheet. If your kitchen’s warm, refrigerate. When you’re ready to put your gift together, place each in a paper cup and into a bakery box. Tie up prettily and listen for oohs and aahs.

What do you do with that leftover melted chocolate? Use your imagination. I made peanut clusters.

He sat on his high director’s chair overseeing his small class of burgeoning cooks, offering instruction in a relaxed, never dogmatic manner. He seemed larger than life, 6’ 2” with noticeably large hands and feet. I watched him knead a ball of dough for two loaves with one hand. I had been on a waiting list to enroll in his classes for 2 ½ years and I was intimidated by him not because of any arrogance, but by who he was. Imagine “the dean of American cookery” and me hanging onto his every word and hoping I wouldn’t do something outrageous like knocking over his large jar of saffron. His manner was, in fact, quite down-to-earth and he only regaled us with his travels and favorite restaurants when someone asked him.

Classes and instruction

The classes were intensive, meeting every night from 5 ‘til around 10. We prepared a complete meal. Mr. Beard selected wine and we all sat down in the dining room of his West 12th Street Village townhouse. One evening he brought out of storage in his wine cellar heavy black baking sheets he’d ordered from France. I still have a set as they are indestructible. I remember as we dined that he didn’t care for coffee, but truly enjoyed good wine.

On the Monday night the class began, we began the making of a glace de viande. It started with a beef rump roast tied with a string to the handles of a large stockpot of water but not touching the bottom. After a number of additions and five days of continuous simmering, on Friday night we uncovered about a cupful of ambrosial, thick velvety glace de viande.

An Avid Listener

Every night we made a salad to accompany the evening meal. One night Mr. Beard asked each of us to relate how we made a vinaigrette dressing. Everyone made it a little differently; some added Dijon mustard, some extra virgin olive oil, others a combination of olive oil and peanut oil. What so impressed me was that Mr. Beard, intent on learning something new, was truly listening to each of us.

The Cuisinart Food Processor had just become available and, of course, Mr. Beard had a new toy. I remember him experimenting with it, seeing for himself what it could do and not do. It made a mince of meat, he noted, but it couldn’t grind meat. I got my own and wondered how I ever lived without one. It made beautiful baby food.

Every cook should have a Clay Triplette

Always present was Mr. Beard’s long time housekeeper and guy Friday, Clay Triplette. Clay was a cook in his own right, a man of interesting heritage, American Indian, Polish and Irish. Clay helped out in the kitchen and seemed to enjoy passing on to students his own recipes and those of other teachers who had taught in Beard’s kitchen. I envied Mr. Beard for his Clay Triplette who whisked away every utensil, bowl or pot that had just been used and promptly washed it and put it away. I have always thought how much easier cooking would be if I had my own Clay Triplette.

Just an iota of his legacy

Today, May 5, is Mr. Beard’s birthday. I learned a lot from James Beard, including some techniques that one is seldom called upon to use, such as removing the breast meat from a turkey while keeping the skin intact for a “terrine of the farm.” But it’s nice to know you can do it. Here, however is a more practical recipe he taught me. This is an arranged salad with a big wow factor. Whisked unexpectedly to the table, this platter will command gasps of breath with accolades to follow.

Composed Salad

Prepare a vinaigrette dressing by mincing 2 cloves of garlic and 2 large shallots in a bowl. Whisk in a tablespoon of Dijon mustard and 1/4 cup of a good red wine vinegar. (We used to use Dessaux Fils, but it may no longer be available. Badia a Coltibuono from Italy, both balanced and piquant, is what I use now.) After that is thoroughly incorporated, slowly drizzle in ½ cup extra virgin olive oil and ¼ cup peanut oil. Add ¼ teaspoon freshly ground fresh black pepper and 1 teaspoon kosher salt. Taste and adjust seasoning.

Divide the dressing into the number of ingredients you wish to marinate. Add a different herb to each portion keeping in mind how each will enhance the ingredient. For example, finely julienned basil for tomato wedges. Other herbs you might use include oregano, dill, tarragon, mint, savory or chervil. The idea, of course, is to add a complimentary herb to each ingredient and wind up with a variety of flavors.

“Physically he was the connoisseur’s connoisseur. He was a giant panda, Santa Claus and the Jolly Green Giant rolled into one. On him, a lean and slender physique would have looked like very bad casting.” Craig Claiborne (on James Beard)

In a nonstick frying pan, sauté onion until softened. Add ground beef and garlic stirring together until meat is browned. Pour off excess fat. Add tomato paste, chili powder, cumin, salt and pepper. Cook another two minutes. Add water and cook over medium low heat until water has evaporated, about ten minutes.

This light, ethereal cheesecake is perfect Passover fare. In addition to cream cheese, this Italian version includes sour cream for tang and ricotta for lightness. The citrus zest is a must. Cake meal easily replaces the traditional wheat flour.

Ingredients

1 lb. whole milk ricotta cheese

1 lb. sour cream

1 lb. cream cheese (or mascarpone)

1 ½ cups granulated sugar

1 stick sweet butter, melted

Pinch of salt

3 large eggs

½ cup cake meal, divided

1 T freshly squeezed lemon juice

1 ½ T pure vanilla extract

Finely grated zest from one orange and one lemon

Directions

1. Have all filling ingredients at room temperature. Grease and coat with 2 T cake meal the bottom and sides of a 9 X 3-inch springform pan.

2. In a stand mixer beat together ricotta, sour cream and cream cheese until well mixed.

Peppers are one of the most versatile veggies out there. There are so many varieties and cooking with them is fun. Here is a nice twist to the jalapeno. Stuff them with goat cheese and wrap them in bacon.

A sure-fire crowd pleaser, this Super Bowl party fare couldn’t be easier to prepare. The spicy jalapenos , tart goat cheese and smoky bacon offer an irresistible contrast of flavors. Your guests will beg for more.

Ingredients:

12 slices of thick-cut applewood smoked bacon (about 1 lb.)

12 jalapeno peppers

2/3 lb .creamy goat cheese

1/3 cup chopped chives

Procedure:

Slowly cook bacon on a cool part of the grill turning over once until cooked through but still pliable. (Thinly sliced bacon and quick cooking will crisp the bacon.)

Cut jalapenos in half lengthwise. Scoop out seeds and membranes. Fill each half with goat cheese mounding it slightly. Cut each piece of bacon in half. Wrap one piece of cooked and cooled bacon around each pepper half and sprinkle with chives. Place on a sheet of aluminum foil on a medium hot grill until the jalapeno is slightly charred. Serve. Makes 24 stuffed peppers.

Note: Bacon can also be cooked on a grill pan on the stove top and the stuffed and wrapped peppers placed on a cookie sheet in a 350 degree oven until peppers soften slightly.

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